Gluten Free Pumpkin Muffins

I have been making muffins with a healthy twist for several years. Every once in awhile I get a good recipe out of my experiences and by good I mean- everyone even the kids will eat them. hahaha
This one packs protein, fiber, and a lot of nutrition which is great for helping with those snack attack moments or if you are a busy mom like me, most of the time these end up being my breakfast while driving.
So have some fun add a little of your favorites or take away some of mine and create something healthy that tastes yummy too.
Recipe

Mix wet ingredients first
- 1/2 cup coconut oil
-2 eggs
-1 teaspoon of vanilla
THEN add
-1 can of organic pumpkin
1/2 cup maple syrup (more if you like it sweet but don't go too crazy)
MIX

Add the dry and keep on mixing
2 cups oat flour ( you can grind up raw oats very fine and that is your flour)
2 scoops of a healthy vanilla protein powder (by healthy I mean not a GNC brand-get something gluten free and if its whey make sure its grass fed and read ingredients)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin spice powder
1 teaspoon salt
1 tablespoon flax seed
1 tablespoon of chia seed
1/2 cup dark cocoa chocolate chips

as you mix add 1/2 cup of Milk of choice ( almond-cashew-or regular)

Mix well and scoop into muffin tins ( spray first or use muffin papers)

Top with pumpkin seeds-raw oats-and cinnamon
Bake 25-30 min at 350 degrees.

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Cilantro Lime Thai Salad

This recipe is amazing and it keeps in the fridge for several days if you store the dressing in another container and use only when serving. Another healthy recipe to add to a list of amazing ideas for your overall wellness. Enjoy! Ingredients 1/2 head of Napa red cabbage ( chopped in strips) 1/2 head green cabbage (chopped in strips) 3 carrots thinly sliced 1 cucumber ( seeded and sliced in thin strips) 5 green onions chopped ( or 1/2 of a red onion) 1 bag of Organic Edamame ( cook first about 4 min) MIX Then make dressing as follows In a processor or Vita Mix- Blend Well: 1/2 cup Olive Oil 1 clove of garlic handful of raw cilantro 1 teaspoon of Sea Salt 1 teaspoon of Truvia Lime Juice ( about 2 limes) If you store the dressing in another container this will help the shelf life. Reheat dressing for 10 seconds if you had it in fridge, also if you have a family of more than 4, use the entire heads of both cabbages. ** Can also add chicken or avocado!!

Pumpkin Protein Muffins

I have been asked about this recipe so many times lately, I thought I would post it for you to try at home too. Healthy recipes and options are always something I am either looking for or inventing. This is one of my favorites and is a weekly staple. Love these for breakfast or snacks. These are packed full of protein, they are low carb, 1 gram of sugar and gluten free. ENJOY! I also personally use a vegan based protein powder ( no whey) it is completely plant based protein and does not leave you feeling weighed down. I can always order it for you if you want to know more. PUMPKIN PROTEIN MUFFINS 1/2 cup Truvia 1/2 cup organic applesauce or plain organic yogurt 2 tsp cinnamon 1 tsp pumpkin pie spice 1/2 tsp ground clove 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp vanilla 4 egg whites 1 (15 oz) can of pumpkin 2 1/2 scoops of vanilla protein 2 cups of oat flour 1/2 cup raw oatmeal 1 cup organic skim milk 1/2 cup raisins (optional) 1/2 cup walnuts (optional) 1/4 cup flax (optional) 1/2 cup chia seed (optional) Combine all ingredients and add the protein, milk, and (optional) ingredients last. Spray muffins pans and scoop 3/4 way full and top with additional raw oatmeal and or flax seed. Bake for 25-30 minutes at 350 degrees F.

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